The oils in the food interfere with foam fractioning, so the bubbles in your skimmer burst sooner than they normally would, creating less foam.
it's nice having you here, Scott!The oils in the food interfere with foam fractioning, so the bubbles in your skimmer burst sooner than they normally would, creating less foam.
okay okay... YOU TOO :lmao:Oils tend to emulsify. These globules could interrupt the foam fractioning, therefore, less bubbles.
Purely a guess, but you know what they say about oil and water.
The oils in the food interfere with foam fractioning, so the bubbles in your skimmer burst sooner than they normally would, creating less foam.